THIS RESTAURANT IS CLOSED Noble's Restaurant Restaurant Review

: Noble’s deftly blends the cuisines of the American South and Italy, always using fresh, seasonal ingredients. Executive chef-owner Jim Noble sources foodstuffs locally when he can, and includes South Carolina’s Anson Mills grits and smoked Grateful Growers pork tenderloin. But his extra-virgin olive oil comes straight from Italy. Noble’s wood-fired pizzas (made with organic whole-wheat sourdough) come with creative toppings---try the lamb pancetta and manchego cheese with fennel. The Long Island duck two-ways presents a pan-seared breast and a leg confit balanced by North Carolina sweet potatoes and honey-thyme glazed turnips. If the duck seems too rich, the halibut with roasted zucchini and patty pan squash is lighter but still rich in flavor. Save room for dessert, where just as much attention to detail and the seasons is evident. Enjoy the wine list, which lavishes attention on first-rate wines of both international and domestic origins in many price ranges.